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Saskatchewan City Steak Soup

Saskatchewan City Steak Soup

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Souper_Sasker

I had a soup when I was on holidays this summer and loved it. So, when I got home and the weather changed a little, I decided to try to re-create it. What I came up with is the delicious, thick soup that is really more like a stew. It's amazing with dumplings dropped on top.

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the beef stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the bouillon cubes, vegetable juice, and Worcestershire sauce. Bring to a boil over medium-high heat, then add celery, carrots, onion, shredded cabbage, green beans, and tomatoes. Allow soup to return to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
  2. Meanwhile, cook and stir ground beef in a skillet over medium-high heat until browned, about 10 minutes. Drain and set aside. When the vegetables in the soup are tender, stir in the ground beef and simmer for 15 minutes. Stir in monosodium glutamate, pepper, browning sauce, and salt to serve.
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Reviews

Robin Duncan Davis
11
11/3/2012

Brought back memories of girl scout camp. We called it campers stew and added 1 cup of barley to the pot. I like this one because I didn't have to look for bugs. ;)

Baking Nana
4
4/4/2012

My husband grew up eating a soup like this and always called it Hamburger Soup - As written it lacked a little seasoning but that was easy to fix. I used a slightly different method - just to stream line this - cook the hamburger in your soup pot - drain and return pot to stove add butter and cook the onion, carrot and celery in the butter - add the flour - cook for a few minutes and then slowly add the beef broth stirring well to form a smooth base - then proceed with the recipe. In addition to the canned green beans I added a can of corn too. I added the meat, browning sauce and pepper sooner than instructed and let it all simmer together. I did not add MSG - after tasting the soup I added some chili flakes and some oregano, basil spice blend. That really kicked it up a notch. Hubby loved it.